This sweet and savory stuffed mushroom appetizer is made with ground sweet Italian sausage, goat cheese & chopped Calimyrna figs.  For a little extra eye appeal they’ve been topped them with slivered almonds. Fresh Calimyrna figs  are definitely my preference over the darker variety fig as they have a milder flavor that doesn’t over power the other ingredients.  The tastes of this stuffed mushroom will burst with variety of sweet and savory flavors that seem to crunch and pop out individually. You can easily substitute golden delicious apples and feta cheese for figs and goat cheese if not available.  Sometimes you can find dried figs packaged on the same aisle in the groceryRead More →

Almost without fail, when I have a dinner party or a gathering  for a fun cocktail hour evening, I will serve this appetiser.  It’s a great one to mix up for your friends and to get your friends to mix together.  Sometimes, a Bruschetta is served with the tapanade already on the bread. I like to serve mine with toasted baquette and the Bruschetta on the side so the bread does not get soggy.  Hate soggy bread for some reason. So, if you like to have the tapenade flavor mix into the bread, then feel free to serve the toasties already topped.  The difference though is that your friends mayRead More →

For a refreshing summertime appetizer, fill bite-size cherry tomatoes, round or pear shaped, with a savory mixture of cream cheese flavored with basil. Minced tarragon or chervil can be used in place of the basil. Original Yield: 24  Main Ingredient: Cream Cheese, Cherry Tomatoes Ingredients: 24 Cherry tomatoes 1/2 pound Cream cheese; regular in tub 2 tablespoons Half-and-half cream 1/4 cup Fresh basil; minced 1/2 teaspoon Salt 1/4 teaspoon Pepper; freshly ground 1 package Fresh parsley Instructions: Chop or mince basil into small pieces especially if you are going to use an icing tube to fill the tomatoes with the cream cheese mixture. In aRead More →

Fresh oranges in the relish pair to make a savory accompaniment to rich salmon fillets. Serve the citrus relish with any kind of fish, or with shrimp or scallops.  The oranges were picked fresh from my tree yesterday and after peeling half the basket I’d seen enough orange peel to last a lifetime.  Then it came to mind, lets just peel a couple more choice oranges and make my Citrus Baked Salmon with Orange Relish.  My only mistake with this thought that the recipe is for four servings and there were only two servings of salmon to prepare.  After putting all of the spice rubRead More →

Will be making one of our favorite treats for when there are left over banana’s going a little over ripe.  Here’s are some pictures of the yummy treats right out of the oven.  Making four mini loaves this weekend. This banana bread is loaded with walnuts and has a crusty edge just like the tops of those banana nut muffins we all love.  It’s like just eating the top off a muffin with every slice.   Prepare individual slices and spread with softened butter.  I prefer the four mini loaf version over one loaf. Ingredients 2  cups Unbleached flour 1/3 cup Butter 1  cup Sugar 1/3Read More →